John Myers
Pesto Alla Genovese
The perfect pesto alla genovese recipe with a picture and simple step-by-step instructions.
- 1,5 Pots Basil leaves
- 250 ml Extra virgin olive oil
- 75 g Freshly grated Parmesan
- 50 g Freshly grated pecorino
- 4 piece Garlic cloves
- 50 g Pine nuts
- Coarse sea salt
- Pepper from the grinder
- Harvest the leaves from 1 and a half pot of basil. If necessary, clean the leaves with a slightly damp kitchen towel and reserve them. Finely grate both types of cheese.
- Peel the garlic and cut into small cubes, then use a little coarse sea salt in a mortar to make a mus. Next, add the first basil leaves, add more salt and continue to mortar.
- Since I am a bit leathery and it took too much effort …;)
- 4 …. the already ground paste came into a blender, there I added the remaining basil leaves and some olive oil and it was mixed.
- Next, add the pine nuts (if you want to, you can roast them a bit beforehand, but you don’t have to) and mix them again briefly so that the beautiful color is retained, as the basil leaves are very sensitive to heat, as well react to water, etc. and instantly change color and taste. 😉
- Now add the almost complete olive oil, mix again briefly and finally add the grated cheese. Mix in the rest of the olive oil and season with salt again. It should be nice and creamy.
- Then it’s ready! We enjoyed it with spagetti and filled some of it, still in portions, in sterilized jars. To preserve, moisten with a little olive oil. The glasses can be chilled, stored or frozen (3/4 full glasses).
- Bon appetit !!! Bom Apetite !!! Buon appetito !!!
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